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Tagliatelle with Zucchini and Shrimp
Tagliatelle with Zucchini and Shrimp
(Tagliatelle con Zucchine e Gamberetti)
 
 
Ingredients:

10 large shrimp in shell, peeled and deveined
1/2 teaspoon salt
1/8 teaspoon black pepper
2 and 1/2 tablespoons extra virgin olive oil
1/2 lb zucchini (1 medium), cut lengthwise into 2 by 1/4-inch sticks
4 teaspoons minced garlic
5 ounces dried egg Tagliatelle or egg fettuccine
1/2 teaspoon finely grated fresh lemon zest
1/3 cup finely chopped fresh basil

Directions:

Pat shrimp dry and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, stirring frequently, until lightly browned and just cooked through, about 2 minutes.

Transfer to a bowl.

Heat remaining 1 and 1/2 tablespoons olive oil in skillet over moderately high heat until hot but not smoking, then saute zucchini, stirring frequently, until lightly browned, 2 to 3 minutes.

Add garlic and saute, stirring, until zucchini is just tender, 2 to 3 minutes.

Season with pepper and remaining 1/4 teaspoon salt.

Cook pasta in a large pot of boiling salted water until 'al dente'.

Drain well in a colander and add to zucchini along with shrimp, zest, and basil.

Cook over moderately high heat, tossing, until shrimp are heated through, about 1 minute. Makes 2 main-course servings.

That's it!
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